Fire Roasted Red Pepper and Tomato Soup

Vegan Tomato Red Pepper Soup

Firey Roasted Red Pepper and Tomato Soup w/  Angelic Bakehouse Sprouted Dinner Rolls

Soup season is my favorite season! I absolutely love a warm, hearty, flavorful soup in the fall and winter months. They are great to make ahead as part of meal prep, part of an appetizer for a meal or even as a snack. This firey roasted red pepper and tomato soup one of my new seasonal favorites. It is vegan friendly, simple to make and full of flavor.

Vegan Tomato Red Pepper Soup

My favorite part about enjoy soups is dipping some delicious bread in it - specifically Angelic Bakehouse Sprouted Dinner Rolls. Dinner rolls go with soup more than anything - and Angelic Bakehouse makes the most amazing ones! They are dough, soft, hearty and so satisfying. Plus, they absorb the soup really well and are the perfect size! Angelic Bakehouse makes super high quality bread and is focused on all sprouted grains which are healthier for you. Sprouted grains are unique because they are easier to digest, higher in protein and contain less gluten. You can find the dinner rolls near you by checking the Angelic Bakehouse store locator here. Happy souping and dipping!

Vegan Tomato Red Pepper Soup

Prep Time20 minsCook Time10 minsTotal Time30 mins

This recipe serves 4 - 6 people.

Ingredients:

 2 Large Red Bell Peppers, Cut Cubbed
 2 14 oz Cans of Fire Roasted Diced Tomatoes (Or Regular Diced Tomatoes)
 2 Large Yellow Onions, Peeled and Cut
 1 tsp Minced Garlic
 2 cups Vegetable Stock / Bone Broth 
 1 cup Full Fat Coconut Milk
 2 tbsp Tomato Paste
 Salt and Chili Lime Seasoning to Taste
 Basil Seasoning to taste
 Angelic Bakehouse Sprouted Dinner Rolls 
 Immersion Blender or Blender to Blend Soup

Directions: 

1

Preheat oven to 425. 

2

Wash and cut the peppers. Peel and slice the onion. Line a cookie sheet with parchment paper and grease. Place red peppers and onion on the cookie sheet. You may need 2 cookie sheets. Season with sea salt and chili lime seasoning generously.  Roast in the oven for 20-25 minutes. 

3

When they are roasted, heat up 3 tbsp of avocado oil in a large deep set soup pot. Set to medium. Add in garlic and mix until fragrant - approximately 1-2 minutes (be careful not to burn). 

4

Add in roasted red peppers and onions, canned tomatoes and tomato paste. Mix well.  Add in vegetable stock and coconut milk and mix again. 

5

Add spices and mix again. Let it cook and heat up together. Blend with an immersion blender until the consistency of your choice. I personally like it super chunky, but smooth works too! Serve hot.

6

Heat up your dinner rolls and dip em in the soup!

Vegan Tomato Red Pepper Soup


Thank you to Angelic Bakehouse for sponsoring the development of this recipe. I am proud to work with a brand that values healthy eating and living just like me. Learn more about Angelic Bakehouse here

Tomato and Red Pepper soup Pin

Ingredients

 2 Large Red Bell Peppers, Cut Cubbed
 2 14 oz Cans of Fire Roasted Diced Tomatoes (Or Regular Diced Tomatoes)
 2 Large Yellow Onions, Peeled and Cut
 1 tsp Minced Garlic
 2 cups Vegetable Stock / Bone Broth 
 1 cup Full Fat Coconut Milk
 2 tbsp Tomato Paste
 Salt and Chili Lime Seasoning to Taste
 Basil Seasoning to taste
 Angelic Bakehouse Sprouted Dinner Rolls 
 Immersion Blender or Blender to Blend Soup

Directions

1

Preheat oven to 425. 

2

Wash and cut the peppers. Peel and slice the onion. Line a cookie sheet with parchment paper and grease. Place red peppers and onion on the cookie sheet. You may need 2 cookie sheets. Season with sea salt and chili lime seasoning generously.  Roast in the oven for 20-25 minutes. 

3

When they are roasted, heat up 3 tbsp of avocado oil in a large deep set soup pot. Set to medium. Add in garlic and mix until fragrant - approximately 1-2 minutes (be careful not to burn). 

4

Add in roasted red peppers and onions, canned tomatoes and tomato paste. Mix well.  Add in vegetable stock and coconut milk and mix again. 

5

Add spices and mix again. Let it cook and heat up together. Blend with an immersion blender until the consistency of your choice. I personally like it super chunky, but smooth works too! Serve hot.

6

Heat up your dinner rolls and dip em in the soup!

Fire Roasted Red Pepper and Tomato Soup

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